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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/07/2023 |
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Data da última atualização: |
13/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DUARTE, G.; FELBERG, I.; CALADO, V.; DE PAULA, J.; JESUS, M. S. C. de; DELIZA, R.; MIGUEL, M. A. L.; FARAH, A. |
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Afiliação: |
GISELLE DUARTE, UFRJ; IFRJ; ILANA FELBERG, CTAA; VERONICA CALADO, UFRJ; JULIANA DE PAULA, UFRJ; MONALISA SANTANA COELHO DE JESUS, CTAA; ROSIRES DELIZA, CTAA; MARCO ANTONIO L. MIGUEL, UFRJ; ADRIANA FARAH, UFRJ. |
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Título: |
Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food and Nutrition Research, v. 11, n. 5, p. 333-344. 2023 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert. |
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Palavras-Chave: |
Dairy-free; Soy hull; Vegan. |
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Thesaurus Nal: |
Phenolic compounds; Probiotics; Soymilk; Vegan diet. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02261naa a2200289 a 4500
001 2154916
005 2023-07-13
008 2023 bl uuuu u00u1 u #d
100 1 $aDUARTE, G.
245 $aFermented Soy-coffee Pudding Dessert Containing Probiotics$bProduct Formulation and Evaluation of Compositional Changes during Fermentation.$h[electronic resource]
260 $c2023
520 $aThis study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert.
650 $aPhenolic compounds
650 $aProbiotics
650 $aSoymilk
650 $aVegan diet
653 $aDairy-free
653 $aSoy hull
653 $aVegan
700 1 $aFELBERG, I.
700 1 $aCALADO, V.
700 1 $aDE PAULA, J.
700 1 $aJESUS, M. S. C. de
700 1 $aDELIZA, R.
700 1 $aMIGUEL, M. A. L.
700 1 $aFARAH, A.
773 $tJournal of Food and Nutrition Research$gv. 11, n. 5, p. 333-344. 2023
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
14/08/2006 |
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Data da última atualização: |
09/08/2023 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
SIVIERO, A.; MENDONÇA. H. A. de; NASCIMENTO, G. C. do; SOUZA, J. M. L. de; CUNHA, E. T. |
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Afiliação: |
AMAURI SIVIERO, CPAF-AC; Hélia Alves de Mendonça, Ministério da Agricultura, Pecuária e Abastecimento (MAPA); GILBERTO COSTA DO NASCIMENTO, CPAF-AC; JOANA MARIA LEITE DE SOUZA, CPAF-AC; ELDEN TEIXEIRA CUNHA, CPAF-AC. |
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Título: |
BRS Caipora: cultivar de mandioca para mesa. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
Rio Branco, AC: Embrapa Acre, 2005. |
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Descrição Física: |
1 folder. |
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Idioma: |
Português |
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Conteúdo: |
Esta publicação traz informações técnicas sobre a BRS Caipora, cultivar de mandioca para mesa. |
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Palavras-Chave: |
Acre; Amazonia Occidental; Amazônia Ocidental; BRS Caipora; Nueva variedad; Propiedades sensoriales; Western Amazon; Yuca. |
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Thesagro: |
Características Agronômicas; Mandioca; Manihot Esculenta; Propriedade Organoléptica; Variedade. |
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Thesaurus NAL: |
Agronomic traits; Cassava; New variety; Sensory properties. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPAF-AC-2010/13804/1/caipora-mandioca.pdf
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Marc: |
LEADER 01102nam a2200373 a 4500
001 1504927
005 2023-08-09
008 2005 bl uuuu u0uu1 u #d
100 1 $aSIVIERO, A.
245 $aBRS Caipora$bcultivar de mandioca para mesa.$h[electronic resource]
260 $aRio Branco, AC: Embrapa Acre$c2005
300 $c1 folder.
520 $aEsta publicação traz informações técnicas sobre a BRS Caipora, cultivar de mandioca para mesa.
650 $aAgronomic traits
650 $aCassava
650 $aNew variety
650 $aSensory properties
650 $aCaracterísticas Agronômicas
650 $aMandioca
650 $aManihot Esculenta
650 $aPropriedade Organoléptica
650 $aVariedade
653 $aAcre
653 $aAmazonia Occidental
653 $aAmazônia Ocidental
653 $aBRS Caipora
653 $aNueva variedad
653 $aPropiedades sensoriales
653 $aWestern Amazon
653 $aYuca
700 1 $aMENDONÇA. H. A. de
700 1 $aNASCIMENTO, G. C. do
700 1 $aSOUZA, J. M. L. de
700 1 $aCUNHA, E. T.
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Embrapa Acre (CPAF-AC) |
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